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Whole Grain Thin Spaghetti with Brussels Sprouts, Zucchini and Yellow Squash

Rated as 3.86 out of 5 Stars

"Whole grain pasta with lots of colorful veggies and grated cheese is ready to serve in less than 30 minutes."
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25 m servings 310 cals
Original recipe yields 7 servings


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  1. Bring a large and small pot of water to a boil.
  2. In the smaller pot, boil Brussels sprouts for 8 minutes until cooked through. When cool enough to handle, slice.
  3. In a large skillet, heat olive oil and saute garlic until slightly yellow in color, 1-2 minutes. Add zucchini, squash and sliced Brussels sprouts; season with salt and pepper and saute for 5 additional minutes.
  4. In the large pot, cook pasta one minute less than package directions. Drain pasta, reserving 1/2 cup of the water.
  5. Toss pasta with sauce and cooking liquid. Stir in cheese and parsley before serving.

Nutrition Facts

Per Serving: 310 calories; 11 g fat; 44.7 g carbohydrates; 10.7 g protein; 5 mg cholesterol; 109 mg sodium. Full nutrition

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This is fantastic!

This is not worth making. There is no sauce to it. Veggies tasted great, but did not enhance the pasta at all.

I thought this a strange combination but thought would give it a try! the sprouts had gone off so substituted them for peas. I roasted the veg, which probably gave it more flavour. it was ok but...

Solid Fall flavors. For the last few minutes I did crank the heat all the way up, but that's only because I like a hearty sear of brown on my veggies. Added in a little fresh thyme with the pars...

Based on the comments, I added pasta sauce, and it was great!